Smoked Salmon Wraps/Pinwheels

1. 1

   Mix cream cheese and roasted garlic-squeezed from skins and chives.

2. 2

   I usually do this a day ahead of time to save time the day that I'm making these.

3. 3

   Spread about 1/4 cup of the cream cheese mixture over each tortilla.

4. 4

   Sprinkle each with a little dill.

5. 5

   Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.

6. 6

   Sprinkle with about 1/4 cup smoked salmon.

7. 7

   Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture.

8. 8

   wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.

9. 9

   To serve, cut into 1-inch pieces.

10. 10

    Place cut side up on serving platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.